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–+ servings
Roasted Apple Pumpkin Soup

Creamy Roasted Apple Pumpkin Soup for Cozy Fall Nights

Enjoy this Roasted Apple Pumpkin Soup, a perfect blend of roasted apples and savory pumpkin for a comforting fall dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: APPETIZERS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 cups Honeycrisp apples or Gala or Sweet Tango, avoid tart varieties
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Allspice
  • 2 tablespoons Unsalted Butter or vegan butter
  • 3 cloves Garlic minced
  • 4 cups Vegetable Stock preferably organic
  • 2 tablespoons Raw Honey or Maple Syrup for vegan
  • 2 tablespoons All-Purpose Flour or gluten-free substitute
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Basil
  • 1 teaspoon Thyme
Key Ingredients
  • 1 cup Pumpkin Puree ensure not pie filling
  • 1/2 cup Heavy Cream or coconut cream for dairy-free
  • 1/4 cup Freshly-Grated Parmesan Cheese or vegan cheese
For the Topping
  • 1 cup Homemade Croutons for added crunch

Equipment

  • Oven
  • Blender
  • Dutch Oven
  • baking sheet

Method
 

Making the Soup
  1. Preheat the Oven to 400°F and prepare a baking sheet with parchment paper.
  2. In a bowl, toss sliced apples with olive oil, cinnamon, nutmeg, and allspice. Spread on the baking sheet.
  3. Roast apples for 15-20 minutes until tender and golden brown.
  4. Sauté minced garlic in a Dutch oven over medium heat until fragrant, about 1-2 minutes.
  5. Blend the roasted apples with 2 cups of vegetable stock until smooth.
  6. In the Dutch oven, melt butter and whisk in flour and spices until smooth and bubbly, stirring for about 2 minutes.
  7. Gradually add remaining vegetable stock, stirring constantly until thickened.
  8. Stir in the blended apple mixture, heavy cream, honey or maple syrup, and pumpkin puree. Simmer for 5-6 minutes.
  9. Remove from heat and stir in Parmesan cheese until melted. Garnish with croutons.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 10gVitamin A: 5000IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

This soup can be made ahead for enhanced flavors. It's also versatile for various dietary needs.

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